कड़कनाथ मुर्गा: स्वाद और स्वास्थ्य का खज़ाना | Kadaknath Chicken Recipe | Chef Ashish Kumar
Today, I am presenting with you the recipe for a chicken breed from India. It is Kadaknath Murga, a fowl with black or gray meat and bones. Its meat is quite …
Kadaknath, also called Kali Masi, is an Indian breed of chicken.
The Kadaknath is popular for its adaptability and its grey-black meat
The breed is considered to have originated from the Kathiawar
Alirajapur jungles in the Jhabua district of Madhya Pradesh.
Its meat is very beneficial for health because
it contents 25% of high protein and lower fat content of only
since it has lower cholesterol, it can be consumed by those with
high blood pressure
The melanin pigment in the blood of Kadaknath and its meat
are said to be beneficial for people with Vitiligo
in which the skin discolors unevenly in blotches due to the
deficiency of melanin.
It is rich in Amino acids,
It is rich in Vitamin B1, B2, B6, B12, C, and E, Niacin, calcium,
phosphorus and iron.
Kadaknath fowl is full of these kind of benefits.
In today's videos, first I am going to process the meat
of Kadaknath fowl,
I am going to cook aromatic stock(Yakhni) out of its waste
and enhance the flavor of Kadaknath gravy by adding this stock.
So let's get started the delicious and healthy recipe of
Please don't forget to subscribe to this channel and touch
the bell icon for the notification on the new upload.
It is Kadaknath fowl with skin which weight is approximately 1 Kg.
I have got cleaned its liver and gizzard by the butcher.
I am going to roast its skin with a blow torch so that it
may stick with meat and get crispy a bit.
Generally, lots of butchers do this process as
per your instructions
But I wanted to show you, that is why I am doing this myself.
a lot of my friends may be in a dilemma that the skinned
chicken is not available at their places.
It is a simple process, Dip the dead chicken in the water
for 5 minutes at a boiling hot temperature.
and then pull its feathers.
Its feathers can be easily pulled out after dipping it to the
Add heat to the skin of chicken to stick it on its body.
Now cut this chicken into pieces.
Cut and remove the points of the wings
I have cut the whole chicken into pieces.
Our chicken is processed and ready for the Kadaknath recipe.
I am burning the outer skin of chicken claws
a lot many viewers may not like this step
but my aim is to maximize the flavor of any recipe
to avoid the wastage of ignored organs.
Anyway, we are sacrificing the life of an animal
for food so ideally, we should utilize all its parts.
Clean and rub its claws in water.
Now add a half-liter of water to the pressure cooker,
add claws in the water,
add pointed parts of the wings,
add the parts of the ribs which have more of
bones and less of meat
00:04:08,481 –> 00:04:12,085
and add the fat which was there inside the chicken stomach
add 3-4 roughly chopped onion pieces,
add 3-4 garlic cloves along with its peel,
add a piece of cinnamon and a bay leaf,
1 teaspoon of coriander seeds,
1 big cardamom,
2 green cardamoms,
a half teaspoon of cumin seeds,
and 1 teaspoon of salt.
cover the lid of the pressure cooker and cook
on medium heat until 5 whistles.
By cooking some of the ignored organs with
fat and spices, we get a delicious soup.
we can call it Yakhni as well.
I am going to utilize this soup for the
gravy to enhances its flavor.
You can skip this step if you want and use
simple water for gravy.
Further in the recipe, I have sliced 500 grams of onion.
We need 2 tablespoons of ginger garlic paste and 12-15
cloves of garlic
In the ground spices, add 2 tablespoons of coriander powder,
1 tablespoon of cumin powder,
a half teaspoon of garam masala,
a half teaspoon of turmeric,
1-1.5 tablespoons of Kashmiri chili powder,
and a tablespoon of salt in a bowl.
add a little bit of water and make a paste out of these spices.
Now add approx 0.75 of mustard oil in a pressure cooker,
add a bay leaf,
Oil is not heated well. Heat it up and add a few dry whole spices.
add approx a half teaspoon of cumin seeds,
fry for a few seconds to infuse the essence of the spices
into the oil.
Now add onion slices,
add garlic cloves as well.
fry it at medium heat until onion turns golden in color
split and add 6-7 whole red chilies
add ginger garlic paste,
mix well and cook for 2-3 minutes at medium heat
onion turned golden, now add the masala paste,
mix well and cook for 3-4 minutes at medium heat
cover the lid and cook for 5-7 minutes at low heat
Give it a nice stir
add black chicken pieces,
mix chicken well with the spices,
fry it with the spices for 2-3 minutes at medium heat
cover the lid and cook for 10 minutes at low heat
you will notice a lot of stock after
10 minutes in the cookware
Increase the flame and stir continuously
We need to reduce the stock
add an additional 1 teaspoon of Garam masala.
mix well and keep on cooking at high flame
until it reduces
Cook chicken with spices patiently
because it the secret of good taste
Chicken stock is reduced, now reduce the
heat to medium and keep on frying.
Masala is cooked well and sticking a bit
at the bottom of cookware.
Scarpe the spices with the spoon
Add stock(Yakhni) which I have prepared in the beginning
Cover the lid of the pressure cooker and cook at
high flame until one whistle, and 5 whistles at low heat.
Kadaknath Chicken meat is a little harder
and takes time to cook
Do not release pressure after cooking and
allow it to release it's own.
Let's open its lid and check it inside
Wow! color is looking amazing
add a few chopped coriander leaves,
Stir it well to mix
Please make Kadaknath Chicken for once and share
your experience with me
Let's serve it hot
Its taste is so delicious that makes its
own place in your favorite dishes
Enjoy this with your favorite Rotis or rice
So relish Kadaknath Murg with your loved ones.
If you liked this video, please help to grow
our channel by sharing it.